Drink

Aguonpienis

Poppy seed milk

Side, Snack, Appetizer

Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Main

Aviena

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Avienos troškinys

Lamb stew

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Main

Balandėliai

Cabbage rolls, cabbage filled with a ground pork mixture

Side, Snack, Appetizer

Balta misraine

Salad with potatoes, carrots, peas, eggs, mayonnaise

Side, Snack, Appetizer

Bandelė

Buns, rolls, pastries, may be filled with curd cheese, cinnamon, fruit, jam, poppy seeds

Dessert, Sweet

Bandelė

Buns, rolls, pastries, may be filled with curd cheese, cinnamon, fruit, jam, poppy seeds

Main

Barsciai

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Side, Snack, Appetizer

Batonas

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Drink

Berry wine

Main

Blynai

A blini (sometimes spelled bliny) (russian: блины pl., diminutive: блинчики, blinchiki, dialectal, diminutive: млинчики, mlynchiki) or, sometimes, blin (more accurate as a single form of the noun), is a russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. blini are among the most popular and most-eaten dishes in russia. in the west, the term blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. in modern russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.some english dictionaries record usage of the forms blin as singular and blini or bliny as plural, which correspond to the originally russian forms, but other dictionaries consider this usage so rare in english that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural. some cookbooks and restaurants use blin and blintchick as in russian to refer to crêpes. blintzes are an offshoot (an evolved or variant form) of blini. they are thin pancakes usually made of wheat flour (not buckwheat), folded to form a casing (as for cheese or fruit) and then sautéed or baked.

Side, Snack, Appetizer

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

Dessert, Sweet

Bubert

Airy porridge-like dessert, serve with cranberry or raspberry sauce, kisselle, compote or jam

Main

Bulviniai blynai

Grated potato pancakes, serve with sour cream

Main

Bulvių dešros

Potato sausage

Side, Snack, Appetizer

Bulviu salotos

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Side, Snack, Appetizer

Burokeliu misraine

Shredded beets with lentils, walnuts, vegetables, peppers, commonly stored in jars for winter

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Main

Čenakai

Stewed meat, potatoes and vegetables

Main

Cepelinai

Cepelinai (lit. "zeppelins"; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. it has been described as a national dish of lithuania, and is typically served as a main dish.the name of cepelinai come from their shape that resembles of a zeppelin airship, cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of lithuania cepelinai are made bigger than in the east. in samogitia cepelinai are called cepelinā. after boiling, the cepelinai are often served with sour cream sauce and bacon bits or pork rinds. in the suwałki region, podlachia, warmia and masuria it is known as kartacz (pol.: grapeshot). it is a part of the cuisine of north-eastern poland. similar dishes include polish pyzy, swedish kroppkaka, acadian poutine râpée, norwegian raspeball, german kartoffelklöße and italian canederli.

Main

Chakhokhbili

Chakhokhbili (georgian: ჩახოხბილი) is a traditional georgian dish of stewed chicken, tomato with fresh herbs. its name comes from the georgian word ხოხობი (khokhobi) which means pheasant.

Main

Chanakhi

Chanakhi (georgian: ჩანახი) is a traditional georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Main

Chicken tabaka

Chicken tabaka (georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional georgian dish of a pan-fried chicken which is also popular in other caucasian cuisines. it also became a common restaurant dish in the soviet cuisine and is found nowadays in many restaurants throughout eastern europe and central asia.the chicken is fried in a traditional frying pan called tapa (georgian: ტაფა). for frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. in modern cookery, special pan sets with a heavy cover or with a screw press are often used. chicken tabaka is often seasoned with garlic or dressed with traditional georgian sauces, such as bazhe, satsivi or tkemali.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Dessert, Sweet

Cidonijų sūriu

Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. it is a common confection in several countries. traditionally and predominantly from the iberian peninsula, it is called ate or dulce de membrillo in spanish, marmelada in portuguese, marmelo in galician and codonyat in catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (cydonia oblonga) fruit. it is also very popular in brazil (as marmelada), france (as pâte de coing in french and codonhat in occitan), mexico (as dulce de membrillo and/or ate de membrillo), argentina, uruguay, paraguay and chile (as dulce de membrillo), italy (as cotognata), peru (as machacado de membrillo), israel (as ממבריו membrio) and turkey (as ayva peltesi).

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Cosmopolitan

A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice.

Side, Snack, Appetizer

Creamed mushrooms

Side, Snack, Appetizer

Daržovių salotos

Vegetable salad, made with lettuce, vegetables, beans, cheese, nuts, grains

Side, Snack, Appetizer

Daujėnų naminė duona

Rectangular-shaped rye bread, from daujėnai, lithuania

Side, Snack, Appetizer

Dešra

Sausage

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Side, Snack, Appetizer

Džiugas

Hard cheese made from cow's milk, from telšiai, žemaitija, lithuania

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Side, Snack, Appetizer

Flax seed salt

Seasoned salt with flax seeds, onion and salt, serve with boiled potatoes

Drink

Fruit wine

Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. this definition is sometimes broadened to include any alcoholic fermented beverage except beer. for historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as north america and scandinavia. in subtropical climates, such as in east africa, india, and the philippines, wine is made from bananas.

Drink

Gira

Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. it may be flavoured with berries, fruits, herbs or honey. kvass stems from the northeastern part of europe, where the grain production is thought to have been insufficient for beer to become a daily drink. the first written mention of kvass is found in the rus' primary chronicle, describing the celebration of vladimir the great's baptism in 996. in the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. in industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. it is a popular drink in russia, ukraine, poland, baltic countries, finland and some parts of china.

Main

Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Side, Snack, Appetizer

Grietinė

Sour cream, a popular condiment and used in many different sweet and savory recipes

Side, Snack, Appetizer

Grietinė padažas

Sour cream sauce

Side, Snack, Appetizer

Grybai su ryžiais

Mushrooms with rice

Main

Grybų apkepas

Mushroom bake or casserole

Dessert, Sweet

Grybukai

Mushroom-shaped spice cookies

Main

Grybų sriuba

Mushroom soup

Side, Snack, Appetizer

Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

Side, Snack, Appetizer

Įdaryti kiaušiniai

Stuffed or deviled eggs, hard boiled eggs filled with a variety of ingredients

Side, Snack, Appetizer

Įdaryti pomidorai

Stuffed tomatoes

Drink

Kalnapilis

Drink

Kanapinis

Cannabis beer

Side, Snack, Appetizer

Kapusta

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

Main

Karbonadas

Kotellets (fr. côtelette „chop“, from fr. côte resp. lat. costa „rib“), also known as koteletts, karree, karbonade or cutlets, are a german meat dish made of slices of meat from the rib area, including the bone. the piece of rib is found on both sides of the spine behind the neck. koteletts are typically offered from pork, veal and mutton, but they can also come from beef. usually, koteletts are served either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet).

Main

Karka

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. it is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

Side, Snack, Appetizer

Kastinys

Lithuanian spread made with sour cream and butter, may also contain herbs, garlic, serve with potatoes, dumplings

Main

Kedainiu blynai

Grated potato pancakes with a ground meat filling

Drink

Kefir

Kefir (also spelled as kephir or kefier, russian: кефир; adyghe: къундэпс; karachay-balkar: гыпы) ( kə-feer) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. the drink originated in the north caucasus, in particular the elbrus region along the upper mountainous sections of circassia, karachay and balkaria from where it came to russia, and from there it spread to europe and the united states, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.the principal human benefit of consuming kefir, rather than the milk that it is produced from, is that adults often lose the ability to digest lactose and therefore may have difficulty or digestive problems absorbing the nutrients and minerals usually present in animal milk; kefir converts milk into a low-lactose beverage that still retains all of milk's nutritional benefits. the dense concentration of certain bacteria and yeast in kefir is also believed to aid digestion in much the same way that yoghurt does.the world's largest kefir producer is russia, followed by poland. kefir is a breakfast, lunch, and dinner drink popular across belarus, estonia, hungary, latvia, lithuania, poland, romania, russia, and ukraine - where it is known as an affordable health drink. it is also known in norway, sweden, and finland, where fermented milk drinks are common, such as surmjølk/surmjölk. kefir is common particularly among russian and estonian minorities) . in south slavic countries kefir is consumed at any time of the day, especially with zelnik/zeljanica, burek and banitsa/gibanica, as well as in cold soups served in the summer.

Drink

Kefyras

Buttermilk

Main

Kepta antis

Roast duck

Side, Snack, Appetizer

Kepta duona

Fried dark rye bread sticks seasoned with olive oil, salt and garlic, serve with beer

Side, Snack, Appetizer

Keptos bulvės

Fried potatoes, sliced, quartered, wedges

Side, Snack, Appetizer

Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

Main

Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

Main

Kiaulienos kepsnys

Roast pork, pork roast

Main

Kiaušinienė

Scrambled eggs or omelette, commonly mixed with ingredients like with bacon, tomatoes

Side, Snack, Appetizer

Kiausiniu salotos

Egg salad

Side, Snack, Appetizer

Kibinai

Meat pies, also made with curd cheese, vegetables, fruit

Main

Kijevo kotletas

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Dessert, Sweet

Kisielius

Thick fruit soup or beverage, cranberry kissel is common during christmas

Main

Koldūnai

Dumplings, filled with meat, curd cheese, mushrooms, bilberries

Drink

Kompotas

Compote or compôte (french for mixture) is a dessert originating from medieval europe, made of whole or pieces of fruit in sugar syrup. whole fruits are cooked in water with sugar and spices. the syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. the compote is served either warm or cold.

Breakfast

Košė

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. it is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. it is usually served hot in a bowl, depending on its consistency. oat porridge, or oatmeal, is one of the most common types of porridge. gruel is a thinner version of porridge.

Main

Kotletai

Fried ground meat patties, serve with gravy, mashed potatoes

Main

Krabų lazdelės

Crab sticks

Side, Snack, Appetizer

Kraujiniai vėdarai

Blood sausage

Side, Snack, Appetizer

Krienai

Horseradish (armoracia rusticana, syn. cochlearia armoracia) is a perennial plant of the family brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). it is a root vegetable, cultivated and used worldwide as a spice and as a condiment. the species is probably native to southeastern europe and western asia.

Side, Snack, Appetizer

Krienų padažas

Horseradish sauce

Dessert, Sweet

Kuciukai

Small poppy seed pastries, typically soaked in aguonpienis (poppy seed milk), common during christmas

Dessert, Sweet

Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

Main

Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

Main

Kugelis

Kugelis, also known as bulvių plokštainis ("potato pudding"), is a potato dish from lithuania. potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. it is usually eaten with sour cream or pork rind with diced onions.similar dishes include the jewish kugel and belarusian potato babka.

Side, Snack, Appetizer

Kumpis

Smoked ham

Side, Snack, Appetizer

Lašiniai

Salo or slanina (russian and ukrainian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech and slovak: slanina, carpatho-rusyn: солонина/solonyna, lithuanian: lašiniai, bulgarian and serbo-croatian: сланина/slanina) is an eastern european food consisting of cured slabs of fatback with or without skin. it is commonly eaten and known under different names across eastern and southeastern europe, and is traditional to multiple national cuisines in the region. it is usually dry salt or brine cured. the east slavic, hungarian and romanian variety is sometimes treated with paprika or other seasonings, while the south and west slavic version is often smoked. the slavic word "salo" or "slanina" as applied to this type of food is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered, and unlike bacon, salo also has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.

Main

Lašiša

Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family salmonidae, which are native to tributaries of the north atlantic (genus salmo) and north pacific (genus oncorhynchus) basin. other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen. salmon are typically anadromous: they hatch in the gravel beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.salmon are important food fish and are intensively farmed in many parts of the world, with norway being the world's largest producer of farmed salmon, followed by chile. they are also highly prized game fish for recreational fishing, by both freshwater and saltwater anglers. many species of salmon have since been introduced and naturalized into non-native environments such as the great lakes of north america, patagonia in south america and south island of new zealand.

Main

Łazanki

Lazanki (belarusian: лазанкі, polish: łazanki, singular łazanka, lithuanian: skryliai) is a belarusian, ukrainian, lithuanian and polish type of pasta. it consists of wheat, rye or buckwheat kneaded into dough which is rolled thin and cut into triangles or rectangles. these are boiled, drained, and eaten with melted pork fat, vegetable oil and often sour cream. in poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and/or mushrooms.

Dessert, Sweet

Ledai

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Breakfast

Lietiniai su varske

Crepes with a curd cheese filling, top with berries, cherries or other fruit

Side, Snack, Appetizer

Lietuviškas skilandis

Smoked sausage made with pork or beef and bacon stuffed inside a pig's stomach, from lithuania

Side, Snack, Appetizer

Lietuviškas Varškės Sūris

Curd cheese made from cow's milk, from lithuania

Side, Snack, Appetizer

Liliputas

Semi-hard cheese made from pasteurized cow's milk, from lithuania

Drink

Long Island Iced Tea

A long island iced tea or long island ice tea is a type of cocktail typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola, which gives the drink the same amber hue as iced tea.the drink has a much higher alcohol concentration (approximately 22 percent) than most highball drinks due to the relatively small amount of mixer.